Table of Contents
Executive Summary
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- The market
- Pub catering shows signs of slowing growth
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- Figure 1: Forecast for the value of the pub catering market, 2013-23
- Companies and brands
- JD Wetherspoon plays the long game
- Veganism hits the mainstream
- Potential for pub takeaways to grow
- The consumer
- Pub dining participation bounces back
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- Figure 2: Change in overall visits, March 2017-March 2019
- Dinner occasions face more competition from other mealtimes
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- Figure 3: Pub meal occasions, April 2018 and March 2019
- Seasonal menus are most desirable
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- Figure 4: Most popular types of pub menus, March 2019
- Untapped potential for pizza and pies
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- Figure 5: Interest vs participation in new menu items, March 2019
- Alcoholic drinks are losing their grip on under-45s
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- Figure 6: Most popular types of drinks, March 2019
- More can be done to promote healthier drinks in pubs
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- Figure 7: Reasons for drinking tap water, March 2019
- Independent gastropubs have the most positive accolades
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- Figure 8: Correspondence analysis, March 2019
- Affluent but time-poor consumers’ ‘third space’ mindset
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- Figure 9: Attitudes towards pub catering, March 2019
- What we think
Issues and Insights
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- Families just want to have fun
- The facts
- The implications
- Baby Boomers' ethical values
- The facts
- The implications
- 18-24 year olds crave new experiences
- The facts
- The implications
The Market – What You Need to Know
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- Pub catering shows signs of slowing growth
- Consumers advised to avoid fish/seafood
- Meat and cancer link explained
Market Size and Forecast
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- Pub catering market worth £7.7 billion in 2018
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- Figure 10: Forecast for the value of the pub catering market, 2013-23
- Forecast: attractive opportunities remain
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- Figure 11: Forecast for the value of the pub catering market, 2013-23
- Forecast methodology
Market Drivers
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- Time to stop eating fish?
- Meat and cancer link explained
Companies and Brands – What You Need to Know
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- JD Wetherspoon plays the long game
- Veganism hits the mainstream
- Potential for pub takeaways to grow
- Consumers have positive associations with most pubs
Competitive Strategies
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- JD Wetherspoon plays the long game
- In-house support to ensure pubs are sustainable in the long term
Launch Activity and Innovation
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- Food halls
- Click-and-collect
- Vegan mainstream
Brand Research
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- Brand map
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- Figure 12: Attitudes towards and usage of selected brands, April 2019
- Key brand metrics
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- Figure 13: Key metrics for selected brands, April 2019
- Brand attitudes: JD Wetherspoon is most innovative while Hungry Horse needs to work on its value proposition
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- Figure 14: Attitudes, by brand, April 2019
- Brand personality: JD Wetherspoon is most accessible and therefore least exclusive
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- Figure 15: Brand personality – macro image, April 2019
- Both Toby Carvery and Harvester are most family-led and the least cool brands of all
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- Figure 16: Brand personality – micro image, April 2019
- Brand analysis
- JD Wetherspoon has the highest participation level and most positive associations of all
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- Figure 17: User profile of JD Wetherspoon, April 2019
- Toby Carvery outranks the other brands as the most traditional and friendly
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- Figure 18: User profile of Toby Carvery, April 2019
- Harvester outranks the others as the healthiest
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- Figure 19: User profile of Harvester, April 2019
- Walkabout outranks the other brands as the most cool and special
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- Figure 20: User profile of Walkabout, April 2019
- Beefeater lacks differentiation and ranks the lowest in innovation
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- Figure 21: User profile of Beefeater, April 2019
- Hungry Horse doesn't stand out much
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- Figure 22: User profile of Hungry Horse, April 2019
The Consumer – What You Need to Know
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- Pub dining participation bounces back
- Dinner occasions face more competition from other mealtimes
- Seasonal menus are most desirable
- Untapped potential for pizza and pies
- Alcoholic drinks are losing their grip on under-45s
- More can be done to promote healthier drinks in pubs
- Independent gastropubs have the most positive accolades
- Affluent but time-poor consumers’ ‘third space’ mindset
Frequency of Visits
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- Daytime visits attract regulars…
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- Figure 23: Frequency of visits, March 2019
- …whilst evening diners more likely to visit as a rare treat
- Pub dining participation rates have bounced back after falling in 2018
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- Figure 24: Change in overall visits, March 2017-March 2019
Most Popular Meal Occasions
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- Pubs pulling in more breakfast and lunch diners
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- Figure 25: Pub meal occasions, April 2018 and March 2019
- Frequency of daytime meal occasions
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- Figure 26: Frequency of visits to eat during the day, by meal occasions, March 2019
- Frequency of evening meal occasions
Most Popular Types of Pub Menus
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- Far more women want vegetarian and vegan menus than men
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- Figure 27: Most popular types of pub menus, March 2019
- Seasonal menus are most desirable
- Seasonal breakfast/brunch menu: focus on lighter options
- Seasonal lunch menu: focus on lighter options
- Seasonal dinner menu: focus on meat options
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- Figure 28: Most popular types of pub menus, by meal occasions, March 2019
- Under-45s shun fish/seafood
- Eat the seasons
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- Figure 29: Repertoire of most popular types of pub menus, March 2019
- Focus on meat seasons
- Focus on locally sourced snacks
- Get creative with root-to-stem recipes
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- Figure 30: Examples of locally sourced and seasonal dishes, 2019
- Festive menus should be fun
New Food Items
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- Young, urban families have eaten ice cream in pubs/bars
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- Figure 31: Interest vs participation in new menu items, March 2019
- Everyone loves hand-scooped ice cream, especially women
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- Figure 32: Ice cream counter by Il Gelato di Ariela, as seen at Pub19, February 2019
- Untapped potential for pizza and pies
- Pizza participation is London-centric
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- Figure 33: Pizza and pie foodservice concepts, as seen at Pub19, February 2019
- Pizza for breakfast, anyone?
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- Figure 34: Interest vs participation in new menu items, by meal occasions, March 2019
- Bring gourmet pies into small towns
- Snacking occasions drive demand for finger foods
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- Figure 35: Japanese-style snack products, as seen at Pub19, February 2019
- Japanese-style snacks
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- Figure 36: Interest vs participation in new menu items, by meal occasions, March 2019
- Gourmet pork crackling
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- Figure 37: Examples of gourmet pork crackling products, February 2019
- Young, urban families have had gourmet bread items in pubs/bars
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- Figure 38: Handmade breads by Crazy Baker, as seen at Pub19, February 2019
- Use better bread for lunch
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- Figure 39: Interest vs participation in new menu items, by meal occasions, March 2019
Most Popular Types of Drinks
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- Alcoholic drinks are losing their grip on under-45s
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- Figure 40: Most popular types of drinks, March 2019
- Under-45s curb desire to drink
- Promote alcohol-free dinners
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- Figure 41: Meal occasions, by most popular types of drinks, March 2019
- Develop a good selection across three drink categories
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- Figure 42: Repertoire of most popular types of drinks, March 2019
- Three core categories: alcoholic drinks, fizzy drinks and hot drinks
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- Figure 43: Most popular types of drinks, by most popular types of drinks, March 2019
Reasons for Drinking Tap Water
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- More can be done to promote healthier drinks in pubs
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- Figure 44: Reasons for drinking tap water, March 2019
- The experience of kombucha
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- Figure 45: Kombucha draft system by Biogroupe, as seen at Pub19, February 2019
- Alcohol drinkers turn to tap water to stay hydrated
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- Figure 46: Tap water usage, by most popular types of drinks, March 2019
Perceptions of Pub Meals
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- Independent gastropubs have the most positive accolades
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- Figure 47: Correspondence analysis, March 2019
- Harvester contends with the double-edged sword of healthy offerings
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- Figure 48: Perceptions of pub meals, March 2019
- Most consider JD Wetherspoon’s meals to be good value for money
- Toby Carvery serves the best comfort food
Attitudes towards Pub Catering
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- Affluent but time-poor consumers’ ‘third space’ mindset
- A pub/bar is cosier than a chain restaurant…
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- Figure 49: Attitudes towards pub catering, March 2019
- …but pub chains still lag behind independent pubs/bars in customer service
- Women and over-45s’ ethical mindset
- Support local
- Focus on fresh veg
- City-dwellers love shortcuts
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- Figure 50: Examples of cocktails on tap, as seen at Pub19, February 2019
- 18-44 year olds crave new experiences
- Experience of stomach sensations
- Guide to Japanese sake
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- Figure 51: Examples of Japanese sake, by Gekkeikan Sake Company, as seen at Pub19, February 2019
- Ride the food hall wave
- Concoct a one-of-a-kind special occasion
- Bespoke family celebrations or special occasions – CHAID analysis
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- Figure 52: Attitudes towards pub catering – CHAID – Tree output, March 2019
Appendix – Data Sources, Abbreviations and Supporting Information
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- Abbreviations
- Consumer research methodology
- Correspondence analysis methodology
- CHAID analysis methodology
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- Figure 53: Attitudes towards pub catering – CHAID – Table output, March 2019
Appendix – Market Size and Forecast
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- Forecast methodology
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- Figure 54: Best- and worst-case forecast of total UK pub catering sales, 2018-23
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